Garlic Toum and Roasted Vegetables

With a mortar and pestle or in a food processor, pound the garlic cloves with salt into a smooth, fragrant paste.

Add the juice of the lemon to the garlic paste and stir to combine.

Pour in the olive oil very slowly — drop by drop at first — while whisking vigorously or processing continuously to build the emulsion.

Continue adding oil in a thin stream until the toum becomes thick, white, and fluffy, like a cloud that happened to become delicious. Set aside.

Cut all vegetables into rough, mouth-friendly chunks — no need to be precious about size, just keep them similar so they roast evenly.

Toss the vegetables with olive oil, salt, and black-pepper on a large baking sheet until everything is glistening and coated.

Roast for 25-30 minutes, tossing halfway through, until the edges are caramelized and tender. You want color, not sadness.

In a wide serving bowl or directly on a brass tray, spoon a generous pool of toum — this is not the time for restraint.

Heap the hot roasted vegetables on top and let the toum melt and swirl into the vegetable crevices.

Finish with a scatter of fresh parsley and a final squeeze of lemon if you like. Serve immediately with bread for dragging.